September 9, 2015

Jalapeno Cheddar Honey Cornbread

I am seriously going nuts right now.  I got a new computer and apparently Apple decided to change the way you scroll.  If you scroll up it goes down and down goes up.  I finally figured it out and then I had to use my old computer since some of my stuff is still saved on it.  Now it's like - what way am I supposed to scroll . . . how hard can it be . . . I'm so confused :) ha ha.  

This was the first "savory" cornbread recipe I have ever attempted.  The "savory" part is the cheese and jalapeños, but I still added plenty of sweetness to this recipe with brown sugar, sugar and honey!  WOW, the honey flavor is my favorite mixed with the savory ingredients.  I had no idea I would love this moist cornbread as much as I did.  The flavor . . . holy cow - SO GOOD.  It's not spicy at all, but the jalapenos give the bread the most amazing unique flavor.  
Jalapeno Cheddar Honey Cornbread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 1/4 c. cornmeal
3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1/4 c. light brown sugar
1/4 c. sugar
1 medium jalapeno, ribbed, seeded and finey chopped
1 1/4 c. grated Cheddar cheese
1/4 c. (4 Tbl.) unsalted butter, melted
1/4 c. honey
1 c. buttermilk
2 large eggs

Preheat oven to 350 degrees.  In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside.  In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs.  Add wet ingredients to dry and stir together just until combined.  Pour into a greased 8x8-inch baking pan.  

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.  Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).

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  1. I substituted Masa for the cornmeal and gf flour for the flour and the rest was the same. It was DELICIOUS! It tasted exactly like the cornbread that you get at Q 39 in Kansas City, MO with your BBQ. I will definitely make this again! Thank you so much for the recipe!

    1. So glad to hear!! Thanks for the great substitution ideas.

  2. Hi, I'm making this but only have a 4 oz can of diced jalapenos. How much of it should I use?

    1. I've never used canned jalapeños, but I would use 1Tablespoon or maybe a little less.

  3. Do i need to make any adjustments for high altitude baking?

    1. I'm at around 4600 feet. You should be okay unless you are much higher?

  4. Do you use fine or coarse cornmeal?